If you’re looking for a bowl of comfort that warms your heart and fills your belly, this Chicken Pozole Verde is your answer. This hearty soup packed with shredded chicken, roasted tomatillos, cilantro, and a touch of savory spices will have you savoring every bite. Taste the traditional flavors of Mexico right in your own kitchen, alongside your favorite toppings!
Budget information
The total cost of this Chicken Pozole Verde recipe is approximately $15.50, which breaks down to about $2.58 per serving (yielding 6 servings). Here’s the cost of individual ingredients for a better glimpse:
– 5 cups low-sodium chicken broth: $3.00
– 3 boneless skinless chicken thighs: $6.00
– 2 cups onion (quartered): $0.50
– 5 cloves of garlic: $0.50
– 1 poblano pepper: $0.75
– 2 cups tomatillos: $2.50
– 1 cup cilantro: $1.00
– 2 cups baby spinach: $2.00
– 2 cans hominy: $1.25
– Optional toppings: $1.00 (avocado, radishes, etc.)
Why This Recipe Works
Chicken Pozole Verde strikes the perfect balance between comforting and nutritious. With its zesty tomatillos and tender chicken dancing in harmony with aromatic spices, every bowl offers a delightful and hearty experience. Plus, the broth is customizable to your taste! Whether you’re enjoying it at a family gathering or whipping it up as a light meal at home, this recipe makes cooking a breeze while still delivering gobs of flavor. You’ll be making it again and again!
Ingredients + optional substitutions
Here’s what you need to create this delicious pozole along with some optional substitutes if you’re in a pinch:
– 5 cups low-sodium chicken broth (or homemade stock for extra depth)
– 3 boneless skinless chicken thighs (sub with chicken breasts if preferred)
– 2 cups onion, quartered (any onion variety works)
– 5 cloves garlic, divided (use less if you’re not a garlic lover)
– 1 poblano pepper, seeded and quartered (or substitute with a bell pepper for less heat)
– 2 cups tomatillos, quartered (you can replace them with green tomatoes if needed)
– 1 cup cilantro, chopped, plus more for garnishing
– 2 cups baby spinach (or kale for a robust twist)
– 1 tablespoon olive oil (any cooking oil can work in a pinch)
– 2 cans hominy, drained and rinsed (corn can be used instead if desired)
– Optional toppings like avocado, radishes, shredded cabbage, and sour cream to elevate your dish!
Step-by-step recipe instructions
Step 1: To begin this culinary journey, grab yourself a large pot and place it over medium heat. Add the chicken thighs, half of the onion cut into quarters, 2 cloves of the garlic, the chicken broth, bay leaves, and a dash of salt. Bring this pot of ingredients to a delightful boil, then lower the heat, cover, and let it simmer for about 30 minutes. This gentle bubbling action lets the flavors meld beautifully while the chicken tenderizes into goodness.
Step 2: After a meditative half-hour filled with savory scents, carefully remove the chicken from the pot and transfer it to a plate where it can cool. Discard the bay leaves and use a slotted spoon to scoop out those lovely onions and garlic. Now, blend these aromatic beauties in your blender to puree them to a smooth texture and set them aside.
Step 3: Before we dive deeper into flavor town, preheat your broiler and position the oven rack about 6 inches from the heat source. On a foil-lined baking sheet for easy cleanup, toss the tomatillos, poblano pepper, the remaining quartered onion, and 3 cloves of garlic with a pinch of salt and a spritz of olive oil. This step is essential because the roasting will develop a wonderful charred flavor — trust me, your taste buds will thank you.
Step 4: Put that baking sheet in the oven and broil for 5 to 6 minutes until things start to get nice and bubbly. Keep an eye on it, as we don’t want to burn our treasure. Once everything is wonderfully charred and fragrant, flip them over and broil for another 3 to 4 minutes until tender. Remove from the oven and let cool just a bit before blending.
Step 5: Now comes the fun part! In your blender, add those recently broiled vegetables with your freshly chopped cilantro, baby spinach, cumin, and about a cup of the broth from the pot. Blend until you achieve an enticingly smooth green sauce that smells like heaven.
Step 6: Pour this vibrant green sauce back into the pot along with the hominy and the shredded chicken from earlier. Bring everything to a gentle simmer and cook for an additional 5 to 10 minutes. At this point, taste your creation and adjust the salt to make your flavors sing.
Step 7: As the final touch, ladle that fragrant pozole into large, shallow bowls and top them with cilantro and any of those optional toppings you desire. Serve it alongside crispy tortilla chips for that perfect crunch — enjoy your masterpiece!
Nutritional Facts
– Calories: 241
– Protein: 21g
– Carbohydrates: 23g
– Total Fats: 7.5g
– Saturated Fat: 1.5g
– Fiber: 5g
– Sugar: 7g
– Sodium: 577.5mg
Storage and reheating tips
You can keep any leftover pozole in the refrigerator for up to 4 days. Just let it cool completely before transferring it to an airtight container. When you’re ready to enjoy again, simply reheat your bowl of goodness on the stovetop or in the microwave until bubbling hot. For longer storage, freeze the pozole in single-serve containers for up to 6 months — perfect for those busy evenings when you just want to hit ‘reheat’!
Serving suggestions
This Chicken Pozole Verde is a complete meal in itself, but don’t hesitate to get creative with toppings! Some delicious suggestions include creamy avocado slices, crunchy radishes, zesty shredded cabbage, a dollop of sour cream, and flavorful tortilla chips for an additional crunch. Pair with a light salad or a refreshing drink like horchata, and you’re set for a cozy gathering!
Reader tips or helpful notes
Feel free to adjust the heat level by adding in a roasted jalapeño during the blending process or use extra cumin for a more robust flavor. Also, if you’re cooking for a crowd or want additional leftovers, the recipe can be doubled with ease. Lastly, don’t skip the fresh garnishes; they add freshness and brightening flavors to every bowl!
Recipe FAQs
– Can I make this pozole verde vegetarian?
Absolutely! Substitute the chicken with your favorite bean or lentils and use vegetable broth for a delicious vegetarian option.
– How do I make the sauce less tangy?
If you want to mellow the tanginess, try adding a touch of sugar or honey during the blending process.
– What if I can’t find tomatillos?
No worries! Green tomatoes or even a mixture of green bell peppers can work as a substitute for tomatillos.
– Can I prepare this dish in advance?
Yes! It’s an excellent meal prep dish that actually tastes better the next day as the flavors meld together. Just store in the fridge and reheat when ready to serve.
– Is pozole verde gluten-free?
Yes! This recipe is naturally gluten-free as long as you stick with gluten-free toppings.
